Curried pork, spinach and rice casserole |

Curried pork, spinach and rice casserole

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

4 Responses

  1. Che says:

    Sorry, this is off topic, but I just had to say it.

    I wanted to cook sinigang na hipon tonight. I thought to myself “hmmm… pano na, Connie is allergic to prawns”
    (parang magka kilala tayo sa personal)!

    Then I thought “sige, let me google other bloggers” … so i checked out 2 or 3 sites and thought “di ko talaga matiis, try ko kaya to google casaveneracion sinigang”

    and would you believe it, you have a recipe for sinigang na sugpo!
    Thanks Connie, as usual.

    I follow your recipes and hubby has always, always loved it, and that’s why I am so biased and love your website so much!

    More power to you x

  2. I cook prawns and other crustaceans once in a while for Speedy and the girls, even if I have to prepare something else for myself. :)

  3. tony says:

    Hi Connie,i want to try this,too but could you please enlighten me on the different kinds of spinach and what you usually use?there are the thick triangular ones which taste pungent(in Shopwise shelves they say its from Baguio) and the round thin leafed ones.could you also post more recipes using straw mushrooms?i love eating mushrooms and its the most affordable kind.thanks and have a blessed day!

    • The “Baguio” spinach is locally grown and the stalks are tough. I only use the leaves.

      The other kind is imported (from Taiwan, I think). The stalks are soft and watery and edible. More expensive but I prefer this kind.

      Re straw mushrooms recipes. COming soon. I ordered some things so I can grow them at home. :)